posted by dianaT 03-19-99 6:33 PM
Butterscotch Cheesecake
-----CRUST-----
•1/2 cup Butter soft
•1 cup Flour(-1tbsp)
•1 tablespoon Confectioner's sugar
•1/2 cup Fine chopped pecans
-----CHEESE FILLING-----
•8 ounce Cream cheese -- softened
•1 cup Confectioner's sugar
•2 pint Whipping cream -- whipped
-----BUTTERSCOTCH FILLING-----
•2 package Butterscotch pudding
•3 cup Milk
-----TOPPING-----
•2 pint Whipping cream -- whipped
•1 tablespoon Sugar
Crust:
Cut butter into flour. Mix thoroughly. Add pecans( pecans make a difference) Mix spread in 13x9 pan or 2 pie plates.
Bake at 350 F 15 minutes. Cool.
Cheese filling:
Mix together cream cheese and sugar. Add whipped whipping cream or cool whip (9oz).Mix thoroughly. Spread on cooled crust. Chill in fridge.
Butterscotch filling:
Cook pudding mix with milk, cool, spread on set chilled cheese layer. Chill in refrigerator.
Topping:
Whip whipping cream until foamy and add sugar. Whip until light peaks form. (or use 1 9-oz container of cool whip).